A silky smooth, lusciously creamy, Vegan Cheese Sauce that is nut-free, gluten-free, low in fat, high in protein and can be whipped up in your blender in minutes! It's one of my favourite super quick dinners. Toss it through freshly cooked pasta and serve alongside some veggies or a salad. Dinner done fast!
This super easy Vegan Cheese Sauce is a gamechanger. It's seriously good and like my Cauliflower Alfredo, it's nut-free, gluten-free and really low in fat.
There aren't many nut-free vegan cheese sauce recipes around. Cashews tend to be used on repeat for creamy sauces in the vegan world, like in my cashew cheese sauce recipe, and although they make a really tasty, glossy, yummy sauce that I love, hey, sometimes there are times when you could use a recipe without them.
Maybe you have guests with allergies, maybe you don't want to spend an arm and a leg on a bag of nuts (cashews aren't exactly cheap!), or maybe you are trying to be good after eating your way through an entire cookbook for the past 5 or 6 months!
Whatever the reason you want a nut-free vegan cheese sauce, I've got you covered, because this recipe is just perfect for any of the above occasions.
It's a super simple Vegan Cheese Sauce, made in seconds, and it's luscious, smooth and creamy and can be used in any recipe where you want a thick, creamy, cheesy sauce. And did I mention it's got no nuts, no gluten and no fat in it? I did but I feel the need to repeat myself.
Because it's made from silken or soft tofu, it is super, super velvety and smooth. So much more so than a nut-based sauce and it tastes lighter.
How to make vegan cheese sauce
This simple, Vegan Cheese Sauce couldn't be easier to make.
Here's what you need:
And here's how it's done:
- Put all of the ingredients in a blender or a food processor and blend. (That is incidentally actually another good thing about this recipe. Because everything in it is super soft, you don't need a fancy pants high powered blender to make it super smooth. Any blender or food processor should be able to take care of it).
- Warm it gently through in a pan on the stovetop or use in any recipe calling for cheese sauce.
That's it. It's the easiest sauce ever!
Nutritional yeast
Please be sure to use a good tasting nutritional yeast for this recipe. All nutritional yeasts are not created equally. Some brands taste a lot better than others.
I personally do not like Bob's Red Mill nutritional yeast, even though I love all of their other products. I do not recommend you use it in this recipe as you won't get the intended cheesy flavour. It's ok used in small amounts but in a recipe where you use a lot like this it will make a big difference to the overall result.
My personal favourite is Hoosier Farms and an added bonus is it's super cheap too. It comes in a massive tub that lasts ages. I get mine from Amazon.
Serving Suggestions
The possibilities are endless though. I'm thinking:
- easy pasta dinners
- as a dip
- cauliflower cheese
- mac and cheese
- lasagna
- pasta bakes
- cheesy soups
- loaded nachos
You get the idea.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Easy Vegan Cheese Sauce (no nuts!)
Author:Ingredients
- 12 oz (340 grams) silken or soft tofu
- ½ cup (35 grams) nutritional yeast , make sure it's a good tasting one
- 1½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika , or chipotle powder
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- ½ cup (120 mls) unsweetened milk of choice , soy or cashew milk gives the best result tastewise
INSTRUCTIONS
- Add all of the ingredients to a blender and blend until completely smooth. Taste and adjust seasonings if necessary.
- Warm the sauce through gently in a pan on the stove top before serving.
Tasha says
So easy and delicious !
Carolyn says
I made this (I ALWAYS keep extra-firm silken tofu on hand). It turned out perfectly. More so, because I also added roasted red-peppers, really kicked up the flavor. Thank you so much!!
Donna says
Absolutely amazing! Thank you so much for sharing this, it's going to be so helpful on my plant-based adventure.
Caroline says
Question: Can you use the shelf style tofu (Mori-nu) or should you use a silken tofu in water tub style?
Melanie McDonald says
I always use the shelf stable Mori-nu style silken tofu. I've never seen silken tofu packed in water.
Alocasia says
This came out perfect with the ACV. I love getting away from the cashew cheeses for a change. We'll definitely be making this often.
Alocasia says
I'd like to try this today. I understand you don't recommend subbing, but white wine vinegar is the only vinegar I don't have. I have red wine, apple cider, white balsamic, plain, balsamic, sherry, rice....any of these doable for a substitute or am I going shopping? :)
Melanie McDonald says
Apple cider will be the best sub. Hope you enjoy it!
Tracy says
This was great! I've tried so many other vegan cheese sauce recipes which always turn out ok but have lots of other steps involved. I love how quickly and easily this one comes together! Even hubby, who is not a fan of tofu, thought it was lovely (although I didn't tell him until after he ate it! ;) ) Thank you!!
Melanie McDonald says
So pleased you're enjoying it! My husband won't eat tofu but has been eating this for years. I still haven't told him! 🤣
Heather M Quinn says
I have been wanting to make a yummy casserole. Can I throw raw veggies into the cheese mix then "cook it again" since it's already technically done? I was worried that the cheese might taste a bit burned..
Melanie McDonald says
I've used it in lasagna and it was fine so should be ok!
Glenda Fagan says
After 3+ years of WFPB no oil eating, I have finally found the PERFECT cheese sauce! Why is anyone bothering with potatoes, carrots, squash, oatmeal when tofu is available? My kinda recipe: dump and blend. Made a broccoli rice mushroom casserole with it....all it needed was more cheese sauce! Next time, double batch....Thanks Melanie 💗
Melanie McDonald says
Love this! So pleased you're enjoying it Glenda!
Jodi says
seriously so good and easy to make...I use this recipe at least 4 times a month...no huge amounts of fat from nuts so it's much healthier than most "cheesy" sauces out there!
joyce says
hi, what if you leave out the nutritional yeast and vinegar?!
I have histamine intolerance, so I am looking for substitutes...
Thank you!
Melanie McDonald says
I would look for another recipe that doesn't use those ingredients. The nutritional yeast is crucial to this recipe and it would be really tasteless without it. Sorry!
I don't have anything suitable but Google vegan cheese sauce without nutritional yeast and I'm sure you'll find some.
Jenna says
Hands down the best vegan cheese sauce I’ve tried yet!!!
Marcy says
This was the first recipe I made in my new Vitamix. It took a little adjustment to vegan cheese sauce as I am still evolving into vegan recipes, but it only took a few dips to be fully on board. I soon found myself dipping veggies and corn chips in it. I'm realizing more and more these wonderful recipes are making the conversion to vegan an easy move.
Melanie McDonald says
That's so good to hear Marcy. Best of luck with your vegan transition!
Krista says
This recipe is literal perfection!! Thank you SO MUCH
Gail Holm says
Just had it on gluten free sea shell macaroni and it was delicious. I used honey dijon mustard since that was all I had and it tasted great.
Really quick to make as well, stored it in a glass jar in the fridge and when I needed it, I just heated it in the microwave.
KJ says
To be successful when switching from a standard Western diet to a vegan or plant-based diet, you need foundational recipes that can get you through the transition and also sustain you over time. For me, a cheese addict, this cheese sauce is exactly that type of foundational recipe. It is a satisfying substitute that has helped me remain plant-based for over three years now. Mac & cheese, nachos, dips… it is smooth and creamy and tastes like a good quality melted cheese. Thank you for helping me overcome my cheese addiction while continuing to enjoy my favorite foods! I recommend this to everyone, including those who eat cheese — it’s a tasty way to add protein and fiber without the extra calories and saturated fat.
Melanie McDonald says
I love this. Thank you!
Eva Gonzalez says
Do I need to press out all the water, first?
Melanie McDonald says
Follow the recipe as written. If it needs to be pressed the recipe will always say.
Hannah says
Yum!